Cream butter and sugar; stir in eggs and vanilla. Using a sturdy spoon (or electric mixer), alternately mix in milk with flour and baking powder. Stir in nuts. Transfer to a greased pan (or pans) and bake in a 350-degree oven. This is a plain nut cake. Spice suggestions: 1 tsp. cinnamon, 1 tsp. nutmeg, 1/2 tsp. ginger, and 1/2 tsp. ground cloves. You may use any type of pan(s) you like. This particular recipe was tested in two large loaf pans but is appropriate for 8- or 9-inch cake rounds, a 9- x 11-inch cake pan, a tube or bundt pan, or even cupcakes. Baking time in loaf pans took one hour. In an 9- x 11-inch cake, about 30 minutes. Depending on the pan and what you add, there are a lot of variables for baking time, so just keep an eye on it and do the toothpick test. Add-ins could include packed pumpkin and spices, bananas, applesauce/apple butter and raisins, any favorite jam or preserve, dried cranberries or other dried fruits, etc.